Tuesday, July 10, 2007

World's colliding!

It's the blessed union of two great cuisines. Barbeque meets sushi and the results are delicious! I wanted to try something new, fast, and not too heavy last night since we were eating kind of late. This scored on all counts. The chicken thighs were marinated Asian style with soy sauce, brown sugar, ginger, and garlic, then grilled, sliced, and wrapped with sticky rice inside of nori wrappers. Other stuffing options are up to you. I sliced some leftover farmer's market baby carrots into a thin julienne, but you could use asparagus, sprouts, or....think sushi and let it flow from there! The whole thing took less than 30 minutes, plus this marinade recipe is dynamite, and I can see using it on a slew of other edibles. You can thank me later!!

Bring water to boil in small saucepan. Stir in salt and rice; bring to boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Remove pan from heat. Stir in a splash of rice wine vinegar before serving.__________

To assemble:Cut nori wrappers lengthwise and lightly brush one side of nori wrapper with sesame oil. Wrap grilled chicken with the Sticky Rice on oiled side of Nori Wrappers.